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Roasted Potato and Tomato Soup

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Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: BakedBoiled

Dish

Main Dish

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 6 servings (8 cups)

Description

Tomato soup with a surprise ingredient-POTATOES-that bumps up the nutrition and makes it perfect as an after-workout meal or snack.

Ingredients

  • 2 ½ lbs. petite yellow potatoes, cut into 1-inch pieces
  • 3 Tablespoons olive oil
  • 1 garlic clove, minced
  • ½ teaspoon dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 28 ounce can crushed tomatoes
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups reduced-fat milk
  • 1/3 cup shredded parmesan cheese

Preparation

  1. Preheat the oven to 425 ° F.
  2. In a large bowl, mix together potatoes, oil, garlic, rosemary, salt, and pepper. Spread out in a large baking pan and cover with foil. Cook for 20 minutes. Remove from oven and stir potatoes. Return to oven, uncovered, and roast for another 10 minutes or until golden brown.
  3. Place roasted potatoes in a large pot with crushed tomatoes and broth. Use an immersion blender to puree soup (or put ingredients in a blender and then return to the pot.)
  4. Slowly mix in the milk and heat the soup until warm. Ladle into bowls and sprinkle each with 1 tablespoon of Parmesan cheese.

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Nutrition Facts Per Serving

Calories

328

Fat

10g

Sodium

506mg

Cholesterol

10g

Vitamin C

30mg

Carbohydrates

48g

Fiber

7g

Protein

12g

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